CHICOPEE, Mass. (Mass Appeal) It might be hot outside, but your body still craves something sweet … what do you do? Shelburne Falls Coffee Roasters Manager, Annie Lytle-Rich showed us how to make White Chocolate Coconut Truffles.
White Chocolate Coconut Truffles
1.5 cups white chocolate chips or chunks
7 oz sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon coconut extract (optional)
1 cup of shredded coconut (toasted or untoasted)
In a large saucepan or double boiler, melt chocolate and sweetened condensed milk. Stir frequently until the mixture is smooth. Remove from heat and stir in vanilla and coconut extract. Refrigerate mixture for at least 2 hours (until firm).
Scoop out mixture using a small ice cream scoop or tablespoon and quickly in hands to form 1 inch balls. Immediately roll balls in coconut. If the coconut is not sticking to the truffles, roll the truffles in your hands for a few more seconds to melt the chocolate.